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Archive for the ‘Recipes’ Category

Braised Red Cabbage with Apples

Thursday, December 16th, 2010

I love baking Delia Smith’s Braised Red Cabbage with Apples as the spices make the house smell Christmassy while it’s cooking.  This dish is lovely with leftover cold turkey/baked ham on Boxing Day.  Keeps forever and freezes well too!

Ingrid, Reservationist

 

Ingredients

  • 2lbs red cabbage shredded
  • 1lb onions chopped
  • 1lb cooking apples chopped
  • 1 clove garlic chopped very small
  • ¼ whole nutmeg, freshly grated
  • ¼ level teaspoon ground cinnamon
  • ¼ level teaspoon ground cloves
  • 3 tablespoons brown sugar
  • 3 tablespoons wine vinegar
  • 1/2oz butter
  • Salt & Pepper

 

Steps

Pre-heat overn to 130 degrees Celsius (fan oven).

  1. Mix the garlic, spices and sugar in a small bowl.
  2. In a large casserole (with a tight-fitting lid), arrange layer of cabbage seasoned with salt & pepper, followed by layer of onions and apples with a sprinkling of garlic, spices and sugar.  Repeat until it’s all in.
  3. Pour the vinegar over the top and add dots of butter.
  4. Put the lid on the casserole and cook for 2-2 ½ hours.

 

 

Bacon Wrapped Chipolatas

Thursday, December 16th, 2010

Photo:  Flickr

These are those cute tiny little sausages that usually go with Turkey.  My husband and family absolutely love them!

Nerissa, Reservations Manager

Ingredients

Chippolatas (small pork or cumberland sausages mini cocktail sausages will do)
Grapeseed oil
Honey
Streaky bacon

Steps

  1. Christmas eve take some of the sausages and wrap in streaky bacon.
  2. Put in a plastic bag with a very tiny amount of oil and honey (quantities depend on the amount of sausages you want (take into account that the cook will need to sample at least 5 before they even get to the table).
  3. Christmas day turn the sausages out around the ham when you are roasting it they will cook at the same time.

Brussel Sprouts with Chestnuts & Ham

Thursday, December 16th, 2010
Ingredients

1 kg Brussel Sprouts
250g chestnuts
200g speck (a distinctively juniper-flavored ham)
Nutmeg

Steps on Christmas Eve

  1. Parboil the sprouts and place in the refrigerator

Steps on Christmas Day

  1. Fry the speck in the pan (dry) and once the oil is coming out add the chestnuts
  2. Drain the sprouts and add to the speck and warm through.

Nerissa’s Christmas Traditions & Recipes

Thursday, December 16th, 2010

I love Christmas cooking!  We are not, as a family, greatly into presents but we love our Christmas dinner and I dream about it all year.

A few weeks before Christmas on 5 December we celebrate Sinterklaas, which is the Dutch celebration of St Nicholas.   I cook Pepernoten and Taai Taai, traditional Dutch treats that our little ones love.  On the night of 5 December the children leave a shoe under the bed with a carrot for Sinterklaas’ horse.  At night when Sinterklass comes, he leaves a chocolate initial, sweets and a mandarin for children who have been good all year and a stick to those who have been naughty.

We also spend time decorating the house and everyone pitches in to make a wreath for the door and a gingerbread house for the table (we cheat and buy a Gingerbread kit from a store!).

My sister carefully assembling the gingerbread house kit

Our very welcoming Christmas wreath!

Our Christmas dinner has evolved over the years and is a fusion although based mostly on the British Tradition but with a lot of Dutch spices thrown in.  We always have a glazed ham, served with perfect roast potatoes (use goose fat and semolina for extra crunch), bacon wrapped sausages, stuffing, braised red cabbage, bread sauce, brussel sprouts, maple roasted carrots, roast parsnips and (I blush) shop bought cranberry sauce.

Christmas lunch is definitely worth the effort!

The meal can easily be cooked in just about any of our Paris apartments as, for many years, I cooked it in a tiny 4 hob single oven kitchen quite successfully.  It’s all to do with the pre-prep the night before and tight timing. 

The Cook has to make Gluhwein the day before and drink it while cooking (both on Christmas eve and Christmas day) – it is an essential part of the process.  The whole adult family helps with peeling potatoes, preparing veg etc – those that help get a glass of Gluhwein.

Gluhwein - warm spiced red wine

I hope you get a chance to add a little bit of Dutch tradition to your Christmas this year and look forward to hearing what your family and friends thought of my recipes.  Please also send through any pics so we can add them to the blog!

On behalf of the Paris Perfect Reservations team, I’d like to wish you all a very Merry Christmas and a safe and happy New Year.

Nerissa, Reservations Manager

Recipe for Taai Taai (Traditional Dutch Cookie)

Tuesday, December 14th, 2010

Taai Taai is a traditional cookie that is eaten during the Sinterklass, the most beloved of all Dutch holidays and traditions.  Literally meaning “tough tough”, they are not easy to chew but they are guaranteed to speed up a visit from the tooth fairy if your children have wobbly teeth!

Nerissa, Reservations Manager

Ingredients

250g flour
100g honey
1 tablespoon syrup
½ teaspoon salt
½ teaspoon baking powder
3 teaspoons ground cinnamon
1 teaspoon  ground aniseed
1 teaspoon ground nutmeg
1 teaspoon ground cloves

Steps

Preheat the oven to 160 degrees.

  1. Warm the honey in a pan and stir in the syrup.  Remove from heat.
  2. Put the dry ingredients into the mix.
  3. Knead until it is quite stiff and roll out.
  4. Use a gingerbread man cutter to make dolls from the dough and place on a greaseproof paper lined baking tray.
  5. Bake in the oven for approximately 25 minutes, or until light golden brown.

Recipe for Gluhwein (Traditional Mulled Wine)

Monday, December 13th, 2010

Gluhwein is a traditional spicy winter drink made from red wine, heated and spiced with cinnamon sticks, cloves, oranges and sugar.  It’s very easy to make and a must-have at all of our celebrations during the festive period.  If you’re in France at Christmas time, ask for vin chaud (hot wine).

Nerissa, Reservations Manager

Ingredients

A bottle of red wine not too cheap
Sugar or syrup to taste
2 cinnamon sticks, 1 star anise
3 oranges, halved and studded with cloves.

Steps

  1. Place the wine over a low heat
  2. Put the bag and the oranges into the wine, bring nearly to the boil then turn down to a low simmer.
  3. Add the sugar or syrup and leave to warm for about 15 minutes then enjoy.
This can be left on a low heat and topped up with more ingredients as necessary. 

.

Galette des Rois

Monday, December 13th, 2010
Galette des Rois

Galette des Rois

Winter in Paris is a warm welcome with tasty dishes and long meals with friends and family, including hearty French dishes to special pastries. I love desserts; one of my favorites is the seasonal Gallette des Rois. It is an almond-pastry that is served in French households in January, to celebrate the coming of the Magi. This type of cake with a surprise inside originated with the ancient Roman mid-winter festival Saturnalia, dedicated to the Roman God of Time, when festivities, orgies, and bacchanals anticipated longer days to come.

This delicious pastry cake is traditionally served from Twelfth Night (January 6th, the date the Three Kings reached Bethlehem) to Carnival. In Paris. The galettes or gateaux (cakes) can be found in all of our favorite pastry shops on rue St. Dominique and Ave de la Bourdonnais.

The light pastry with a rich almond cream, that typically arrives with a cardboard crown around it, comes with a twist. Anyone who finds the “fève” in their slice is crowned king or queen for a day, and wears the paper crown. Although fève translates as bean, today it is a little metal or porcelain figuring that can be a chic lady, an old fashioned looking king or queen, or even an insect.  Just make sure to bite down carefully in case the fève is in your piece!

During Saturnalia, a bean was hidden somewhere in the house, even within a loaf of bread, and was sought only by the slaves who were given freedom for the duration of Saturnalia. This festival was transformed by the Catholic Church into a children’s festival throughout Europe, reaching its height in France where the child who found the surprise the in the cake was showered with gifts and dressed in regal costume.

Recipe for Galette des Rois

* 1 pound puff pastry dough
* 5 oz. ground blanched almonds
* 5 oz. (approx. 1 cup) powdered sugar
* 5 oz. softened butter
* 2 whole eggs + 1 egg yolk
* 1 tablespoon dark rum (optional)
* 1 fava bean or small porcelain ornament to hide inside (optional)

For the cream filling: mix together almonds and sugar. Add the creamed butter, two eggs and rum; mix well together.

Divide the puff pastry dough in half: roll out each half into a 12-inch circle. Lay one pastry round sheet on a (very slightly greased) baking pan. Pour the filling in the middle and spread without reaching the edge. Drop your “fève” in the filling, if you wish.

Top carefully with the second circle of dough. Press firmly all around (with moist fingers) to seal the “cake.” Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking – the glaze on our test cake was a little dark.)

With a fork draw some light curved lines for decoration. Make a few tiny cuts on the top (to let out steam during cooking).

Cook for 35 to 40 minutes in preheated 400-degree oven. Oven temperatures can vary; keep an eye on the cake!

Remove when golden. Cool and serve while still warm, or heat up in a warm oven later.

Recipe for Edible Christmas Decorations – A Fun Idea for Kids!

Saturday, December 11th, 2010

As a little girl, one of my fondest memories was baking Edible Christmas Decorations in the kitchen with my mother.  I’ve continued the tradition with my two young boys but they tend to be more interested in eating the mixture than waiting for the finished product! The tree does look a little less dressed by 6 January but these are very much worth it.  I often make an extra batch to replace the ones we have eaten.  Enjoy!

Sarah, Paris Perfect Technical Manager

 

Ingredients

300g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
100g soft butter
100g dark muscovado sugar (dark brown sugar can be substituted)
2 large eggs
4 tablespoons honey

Instructions

Preheat the oven to 170 degrees.

  1. Combine the dry ingredients then add the butter, sugar, beaten eggs and honey.
  2. Wrap ½ in clingfilm and place in the fridge. Roll out the dough and using shaped cutters (bells, Christmas trees, stars etc work really well, keep going until all used up.
  3. Make a hole at the top of each biscuit (I use an empty plastic biro but anything of similar size will do).
  4. Bake for about 20 mins. You could start on the next batch now or transfer it to the freezer to keep for later.
  5. When the cookies have cooled decorate with icing and leave to set. You can then thread ribbon through the hole and hang on the tree.

If you want the home baked look but don’t want the decorations to be eaten substitute the spices for pepper – people will only try once!

Paris Cooking Lessons

Wednesday, December 1st, 2010

sm-cooking-classes-in-paris

I’m not a gourmet cook, but I love learning new recipes and techniques! It started years ago when I was a banker in London and had to make frequent business trips to Paris to visit clients. It was hard work to translate phrases like ‘gross margin’ and ‘Price earnings ratio’ into French, so I rewarded myself with a treat after each meeting. It was so easy; within a few blocks of each institution was a new pastry shop to try!

I’d return to my office in London and dream about the chocolate flavors mixed with coffee ganache, or apricot tarts with pistachios. I vowed to stay over on a weekend and take some cooking classes, so I could make these treats myself. My first class was at the Cordon Bleu, watching the chef make a Gateau Surprise — so complicated that I’ve never attempted it. At La Varenne, I took a special class to learn how to make one of my favourite pastries, the Gateau a’ l’Opera. When it ended two hours later, I vowed to pay the going price to buy one than attempt them myself. I recently took a master class in macaron-making from Pierre Herme’ – impossible to perfect like they do.

We started cooking classes for our Paris Perfect guests at the excellent Violon d’Ingres restaurant, given by chef Stefan Schmidt. Unlike the other classes I’ve taken, Stefan Schmidt teaches a delicious 3 course meal. I’ve actually cooked the delicious dishes for friends!

Here is a list of cooking schools in Paris that we’ve been working on and adding to for years. We know many of them and try to describe in detail so you can choose the best one for you. We hope that when you come to Paris, you’ll try a cooking class too! Please note that some of the schools are offered in French only. If you’re not sure, email them and find out.

Cooking Classes in Paris

Alain Ducasse’s Cooking School
One of the newest schools in Paris and an instant success thanks to the reputation of Michelin-starred chef Alain Ducasse. Located in the tony 16th arrondissement, it’s across the river from some of our luxury Paris apartment rentals in the 7th arrondissement.  The courses and activities are so mouth-watering that you’ll want to enrol immediately, from finer classes in technique, to an evening of wine tasting and food from Burgundy, to seasonal and regional dishes, to childrens classes. They sell gift certificates, an excellent surprise for that special someone.

Ecole de Cuisine Alain Ducasse
Address:  64 rue du Ranelagh 75016 Paris
Website:  www.ecolecuisine-alainducasse.com

Alain Ducasse Cooking School in Paris

Alain Ducasse Cooking School in Paris

L’Atelier des Chefs
This new concept in cooking schools, casual cooking and easily accessible classes, has been a success in Paris. There are 5 ateliers in Paris, including Galeries Lafayette Maison on Blvd Haussman and on the 3rd floor of BHV on rue de Rivoli — for a quick class including eating for lunch at a reasonable € 15/person. Classes are in French, but for this price including lunch, why not try it?  You’re bound to meet some friendly participants who want to try their English! Loads of classes, menus and locations at reasonable prices. Do-able recipes and lots of variety. Check out the site and you’ll be impressed by their many classes and ideas!

Address : www.atelierdeschefs.fr/fr/contact/index.php
Email : accueil-penthievre@atelierdeschefs.com
Website:  www.atelierdeschefs.fr

Lunch Cooking at Latelier des Chefs

Lunch Cooking at L'Atelier des Chefs

Ritz Escoffier
One of the most deluxe cooking schools in Paris. Excellent adult classes and even classes for children; but, for children, the classes are only offered in French. Not cheap but highly recommended!

Address: Ritz Hotel on 15 Pl. Vendôme
Phone: +33 (0)1 43 16 30 50
Website: www.ritzparis.com

The Cordon Bleu Market Tours and Cooking Lessons

Take a lesson from Julia Child’s alma mater, The Cordon Bleu. Le Cordon Bleu offers an extensive range of specialized classes, lasting from three hours to full-day experiences. Use the link below to see the classes available. Convenient to many of our Paris apartments, such as the delightful Montrachet Paris Left Bank rental. Across the Champs de Mars to the Motte Piquet Metro and it’s a few stops away.

Website: www.cordonbleu.edu

Promenades Gourmandes
Fun full-day or half-day courses, including a market visit, lesson, and preparation. Paule Cailat speaks fluent English and gets excellent reviews.

Phone: +33 (0)1 48 01 56 84
Email: info@intl-kitchen.com
Website:  www.promenadesgourmandes.com

Ecole Lenotre
Classes offered for food lovers, master classes and childrens’ classes at their beautiful building just off the Champs Elysees. It’s walking distance from the Volnay Paris rental where you’ll enjoy sampling your creations with front seat Eiffel views. One of my favorite Patissier’s in the world, most of the classes are about the best course, dessert.

Address: Le Pavillon Elysee Lenotre , 10 avenue des Champs Elysées – 75008 PARIS
Phone : +33 (0)1 42 65 85 10
Website:  www.lenotre.fr/en/ecoles_lenotre.php

La Cuisine Paris
Run by a former banker and consultant, this dynamic and talented Franco/American couple took stock of their lives and decided they loved cooking. They started La Cusine Paris to superb reviews. A fascinating variety of courses offered in English. And easy access from our Paris apartments via the 69 bus direct to the Hotel de Ville.

Address: 80 quai de l’Hôtel de Ville
Email:  contact@lacuisineparis.com
Website:  www.lacuisineparis.com

Academie Cinq Sens
Pierre-Dominique Cecillon’s cooking school specializes in classes for children and adults. The former head chef at the Prince de Gaulles Hotel, his rates are reasonable and they have lunch-time lessons.

Address: 2 workshop locations:  40 rue Sedaine 75011 Paris and 10 rue du Bourg L’Abbé 75003
Phone: +33 (0)1 47 42 14 10
Email: contact@atelier-des-sens.com
Website: www.academiecinqsens.com

Patricia Wells
The food critic for the Herald Tribune and New York Times conducts five-day classes on rue Jacob, in St. Germain. Her school is easy to get from our Sancerre luxury Paris apartment and others; take the RER at Pont de l’Alma. Reservations for this school are often made at least a year in advance.

Website: www.patriciawells.com

Le Violon d’Ingres
One of the best and best-value cooking classes in Paris, organised by Paris Perfect Luxury Apartment Rentals! A ‘Ratatouille’ experience in a Michelin-starred kitchen for cooks of all skills and ages. Classes are offered on Mondays from 9:00 am to 12:30 pm; class size limited so book early. Reserved for Paris Perfect guests unless there is last minute space.

Address: Le Violon d’Ingres Restaurant, 135 rue St. Dominique
Email Lisa: events@parisperfect.com

 

Cooking class at Le Violin d'Ingres

Cooking class at Le Violin d'Ingres

1-cooking-courses-in-paris-great-idesm1

Ecole Bellouet Conseil
Small school mostly for professionals located in the 15th arrondissement. Two demonstration rooms. They can organize a private group cooking lesson for you.

Address: 304/ 306 Rue Lecourbe 75015 Paris
Phone:  +33 (0)1 40 60 16 20
Email: bellouet.conseil@wanadoo.fr
Website:  www.ecolebellouetconseil.com

Ecole Ferrandi
One of the leading professional cooking schools located in the 6th arrondissement. 1,500 students and 2,000 professionals who come to brush up on the culinary arts. If you’re a serious cook, or get a professional degree, this is a serious school to consider. Professionals can take continuing education classes here and a variety of courses are offered in English. I attended Pierre Herme’s master class at Ecole Ferrandi to learn how to make macarons last spring. Fascinating experience seeing the dozens of young French people who are studying cooking and restaurant management at all levels.

Address: ESCF – Ferrandi, 28 rue de l’abbé Grégoire 75006
Phone: +33 (0)1 49 54 28 0
Website:  www.egf.ccip.fr/international/escf-ferrandi.asp

Ecole Ferrandi Professional Cooking School

Ecole Ferrandi Professional Cooking School

Chef Martial Ecole de Cuisine
Classes for food lovers mostly offered on Fridays and Saturdays. Whole menus rather than individual specialties, good for entertaining. Site is a little hard to follow; they also rent their space and offer courses for business as a bonding experience. School is ideally located for the Sauternes apartment in the Marais, a few doors away!

Address: 80 rue des Tournelles paris 3°
Phone : +33 (0)1 44 54 02 18
Website:  www.chefmartial.com/cours-de-cuisine/Planning-des-cours-68.html

Chez Bogato
A select number of classes mostly for children. Wonderful cakes for sale for a special birthday or other occasion. Private courses for groups.

Address: 7 rue Liancourt 75014
Phone : +33 (0)1 40 47 03 51
Website:  http://chezbogato.fr/ateliers/

La Cuisine de Marie Blanche

A small school that specializes in the art of entertaining. Private classes, drop-in classes, pastry classes, cheese tastings, Art de Vivre classes and more.

Address:  18, Avenue de la Motte-Picquet, 75007, Paris
Phone: +33 (0)1 45 51 36 34
Email:  infocmb@CuisineMB.com
Website:  www.cuisinemb.com/index.htm

L’Atelier de Fred
Located in the 3rd arrondisement, Fred offers cooking courses from countries around the world. He also runs www.cookdating.com which sounds intriguing and whose motto is ‘To share more than a cooking class’.

Address : Passage de l’Ancre / 223 rue Saint-Martin
Phone : +33 (0)1 40 29 46 04
E-mail : fred@latelierdefred.com
Website:  www.latelierdefred.com/index.php

Cook’n With Class
Montmartre based cooking classes run by Eric Fradeau who trained with the best, including Alain Ducasse and Joel Robushon. Gets very good reviews.

Address: 21 rue Custine – Paris 75018
Website:  www.cooknwithclass.com

Normandy

On Rue Tatin with Susan Loomis
Week-long classes in Normandy, about 60 miles north of Paris. She has started to offer one day courses in Paris as well. Her courses receive excellent reviews!

Email: cookingclasses@onruetatin.com

Private Lessons

Romantic Dinner with Private Chef
A romantic dinner for two or a gourmet meal to enjoy with family and friends. We have the perfect idea for an unforgettable Paris experience! Enjoy a gourmet meal with the option of a private cooking lesson at home – prepared by a talented chef. Learn secrets of French cooking and dine at home, a memory to relish of your Paris experience.

Email Lisa: events@parisperfect.com

Market Tour and Cooking Lesson
Explore a fabulous French market located within walking distance of your apartment. You will meet Richard, (an American chef who loves to share his knowledge of Paris and food) at the market, where he will show you how to select the freshest and tastiest fruit and vegetables. After selecting a variety of seasonal goodies, the group will stroll leisurely to the private home of an esteemed chef, where you will prepare all of the food and enjoy your lunch.  Offered Tuesdays through Fridays at a local market, meeting at 9:30 am; the market you will visit is dependent upon the day of the week

Email Lisa: events@parisperfect.com

Happy Thanksgiving: Fabulous Pumpkin Soup!

Tuesday, November 23rd, 2010

Happy Thanksgiving Day to Everyone on Thursday!
Pumpkin Soup a’ la Francaise by Chef Christian Constant

pumpkin-soup-from-chef-christian-constant-paris

I ate at Café Constant on rue St. Dominique last week and had an excellent pumpkin soup with tiny crispy croutons and gruyere cheese.  Thought you might enjoy as a light evening meal after the Turkey. Chef Constant was nice enough to give it to me.  You can substitute canned pumpkin (yes, he said we could) so very easy to make.  I’ve modified the cream so lighten the calories; my family thinks it’s delicious.

Ingredients

3/4 C unsalted butter cut into 12 cubes
1 medium onion, minced
2 lbs fresh pumpkin or other squash, peeled, seeded, coarsely chopped. Alternatively use a 16 ounce can of pumpkin puree and reduce cooking time to 15 minutes
3 C chicken stock
2 C half-and half (Madelyn’s cheat: 1 C low fat yogurt, ½ C Milk and ½ C crème fraiche)
Freshly ground pepper
Sea salt

Topping: croutons and gruyere cheese

¼ C unsalted butter, melted and clarified
2 slices dense white bread, crusts removed,
¼ inch cubes
½ Lb Gruyere cheese in ¼ inch cubes
1 bunch chopped chives1 spring rosemary, leaves only, minced.

Soup:

Melt 2 Tbsp butter medium heat in soup pot.
Add onion, stif until translucent, abt 4 minutesAdd pumpkin, stock, half-and-half (or my lower calorie substitutes) and stir.
Season with salt and pepper
Reduce to medium low; cook 30 minutes
Cool, Puree until smooth
Pour through a fine strainer
Add 6 Tbsp butter and stir.

Croutons: Warm remaining 4 Tbsp butter until bubbling
Add bread cubes, stir to coat, saute’ til golden brown.Using slotted spoon, transfer to small bowl.

Finish Soup: Raise heat to medium until very hot, not boiling.
Stir with whisk to blend
Transfer to tureen
Sprinkle on diced gruyere, croutons chives, rosemary.
Serve!

p.s. Don’t forget the pumpkin and goat cheese gratin I posted about earlier.

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